I love this different, refreshing salad! This combination of thinly sliced fennel, radish, apple and goat cheese is a great accompaniment to most meals. I was introduced to this recipe when I took an Italian cooking class at Sur La Table. Of all the recipes we made that night, this is the one that I keep making again and again.
The ingredients to the recipe are simple, but the key is to slice the fennel and radish very thin. I recommend using a mandolin, as it makes your slices consistently thin.
Fennel, Radish, Apple Salad
Ingredients
Vinaigrette:
- 1 tsp Dijon Mustard
- 2 tsp white wine vinegar
- 1 tsp fresh lemon juice
- 3 Tbs extra virgin olive oil
- 1 Tbs minced shallot
- 1 Tbs minced tarragon
- 1 Tbs flat-leaf parsley
- 1 Tbs minced dill
- sea salt and freshly ground pepper
Salad:
- 1 bunch radishes, trimmed and thinly sliced
- 1 medium fennel bulb, trimmed quartered, cored and thinly sliced
- 2 sweet-tart apples, such as Gala, Honeycrisp or Fuji, cored and julienned
- 4 ounces goat cheese, crumbled
Directions
To prepare vinaigrette: In a small bowl, add the mustard, vinegar, and lemon juice. Whisking, add the oil in a steady stream. Stir in the shallots and herbs. Taste and adjust seasoning with salt and pepper.
To assemble salad: Combine radishes, fennel, and apples in a medium salad bowl. Toss to coat with dressing. Taste and adjust seasoning with salt and pepper.
To serve: Divide salad among four chilled salad plates, sprinkle with goat cheese, and serve.
Enjoy!